Black Forrest Mousse made with Greek Vanilla Yogurt (vegan & plant-based)

Black Forrest Mousse made with Greek Vanilla Yogurt (vegan & plant-based)

I enjoy a carton of Silk brand Greek Vanilla Yogurt EVERY morning with a banana–Urban eats the tips (Patsy turns up her nose)–and I reuse the cartons at home and school for paint.

For some reason, I had been craving a dessert made of the yogurt, cherry pie filling, and chocolate chips. I could see it, feel it, and taste it in my mind.

Bob surprisingly thought it sounded good, too, so we invited a friend to join us, I swirled it together and piled it into coupe glasses before walking the dogs, and when I returned, three of us enjoyed a serving on the deck in lieu of dinner (shhh!).

You can devour it immediately or let it chill and set up for a slightly firmer treat. Either way, it is like a cross between cheesecake and soft-serve. So easy and pretty.

Note: Bob bought Lily’s brand chocolate chips sweetened with stevia by accident. He is picky about “fake” sweetener–and many times I have reiterated that stevia is a real plant–but he actually thought the chips tasted like his beloved Dove dark chocolates and I thought they were perfect, but I drink granulated stevia in my chai every morning.

Black Forrest Mousse made with Greek Vanilla Yogurt (vegan & plant-based)

Yield: 6 servings

4-5 ounce containers vegan Vanilla Greek Yogurt (I use Silk brand)
1 cup cherry pie filling (I use Lucky Leaf brand “lite”)
1/2 cup vegan semi-sweet or dark chocolate chips + more for garnish (I use Lily’s sugar-free semi-sweet made with stevia)

In medium bowl, fold together yogurt and cherry pie filling for a swirled appearance. Stir in chocolate chips except garnish. Divide among 6 parfait or coupe glasses. Enjoy immediately or refrigerate 30 minutes to an hour to allow to set-up for a cheesecake-like texture. Serve garnished with a few additional chocolate chips.